Cut the peeled tapioca into cubes.

Boil 3/4 litre of water and drop the tapioca pieces into it along with salt.

Allow the tapioca to cook until the pieces become tender. Turn off the flame and strain it. Set aside.

Crush the shallots, garlic, and green chilli.

Add the strained tapioca pieces, crushed shallots, garlic, and green chilli to a khadai and mix.

Add coconut milk and enough salt. Cook this on medium flame. Slightly mash it.

When it starts bubbling, stir continuously for 4-5 minutes on medium to high flame. Turn off the flame.

For tempering, heat a pan and add oil. When it becomes hot, add mustard seeds and wait for them to pop.

Add dried red chilli pieces and sauté for 3-4 seconds.

Add sliced shallots and curry leaves. Sauté until the shallots turn golden brown.

Turn off the flame and add the tempering to the cooked tapioca mixture. Mix well.